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Espresso Panna Cotta

This Espresso Panna Cotta is the perfect no-bake dessert. 
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 382kcal
Author Pam Greer (adapted from Giada)


  • 1/2 cup whole milk
  • 1 1/2 teaspoons unflavored powdered gelatin
  • 1 1/2 cups heavy cream I just used more whole milk
  • 3 teaspoons instant espresso powder
  • 1/4 cup sugar
  • Pinch salt
  • 1 small white chocolate bar for garnishing (I omitted)
  • 1 small dark chocolate bar for garnishing (I omitted)


  • Place the 1/2 cup of milk in a small saucepan and sprinkle the gelatin over it. Allow it to soften for about 5 minutes. Over medium heat, stir it until the gelatin dissolves, but the milk does not boil, about 2-5 minutes. Add the cream, espresso powder, sugar and salt. Over low heat, whisk gently, until the espresso powder is incorporated and the sugar dissolves, about 3 more minutes. Turn off the heat and let it cool slightly.
  • Pour into 4 (1/2 cup) dessert glasses and refrigerate for at least 6 hours. During the first hour, stir every 20 minutes to keep the cream incorporated and help keep it from separating.
  • To serve garnish with white and dark chocolate shavings (if you desire).


Requires a minimum of 6 hours chilling time. 


Calories: 382kcal | Carbohydrates: 17g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 50mg | Potassium: 133mg | Sugar: 14g | Vitamin A: 1360IU | Vitamin C: 0.6mg | Calcium: 93mg